Best Beef Ragu With Fettuccine Recipes

ITALIAN BEEF RAGU

Steps:

• Finely chop the carrot, onion and celery and sweat the vegetables gently in a large frying pan with the olive oil. Once the vegetables are soft add the ground beef and pork and cook until browned.
• If there is a lot of excess fat in the pan, drain some out. Add the red wine and reduce by half. Once the wine has reduced by half add the passata and half of the beef stock and a pinch of salt and pepper.
• Stir the sauce and let it simmer on a low heat for 2 and a half hours topping up the rest of the stock as it reduces.
• Tip: Remeber to check on the ragu every now and then to stir it and add extra stock or water if needed.
• To serve with pasta add cooked pasta into the ragu and toss or use as desired.

BEEF RAGU WITH LEMON-PEPPER FETTUCCINE

Steps:

• For the ragu: Preheat the oven to 350 degrees F.
• Heat the oil in a large Dutch oven over high heat. Season the beef well with salt; then sear it on all sides, about 8 minutes. Add the tomatoes with their juices, wine, vinegar, fennel seeds, garlic, carrots, celery, bay leaves and onion. Season the liquid with 1 tablespoon salt. Bring to a simmer, cover and transfer to the oven. Cook until the meat is almost tender, about 2 hours. Uncover and cook until the meat is tender all the way through and falling off the bone, 30 to 45 minutes more.
• Cool the meat in the braising liquid. Remove and discard the bay leaves. Place the meat on a cutting board and pull it into large bite-size chunks with 2 forks. Remove any fat from the surface of the sauce and discard; return the meat to the sauce. (The dish can be prepared to this point up to 2 days ahead, the cooled, covered and refrigerated.)
• For the pasta: Mix the semolina flour and 1 teaspoon salt in a stand mixer fitted with the paddle attachment. Add the eggs, yolks, lemon zest and juice and pepper; mix slowly to make a rough dough. Switch to the dough hook attachment and knead until smooth, about 5 minutes. Form the dough into a ball by hand; cover with plastic wrap and let rest at room temperature for 1 hour.
• Divide the dough into 10 pieces and cover with a towel. Roll the dough with a pasta machine into sheets to setting number 6. Dust with semolina and lay on baking sheets; dry for 15 minutes. Then cut into fettuccini with the appropriate attachment. Dust with semolina and set aside on baking sheets; dry for at least 1 hour.
• Bring a large pot of water to a boil over high heat and salt it generously. Add the fettuccini and cook, stirring frequently, until al dente, about 4 minutes. Drain and toss with the grated pecorino. Transfer to serving plates. Spoon the meat sauce over the pasta and sprinkle with the parsley.
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BEEF RAGU WITH FETTUCCINE

Steps:

• Heat oil in a heavy-based saucepan. Brown beef in batches over high heat and remove from pan. Reduce heat, add carrots, celery, onion and garlic. Cook for 5 minutes.
• Add wine, bring to boil and scrape base of pan to loosen sediment. Cook until wine has almost evaporated, return beef to pan with tomatoes, stock and bay leaves. Season to taste. Cover and cook over low heat for about 1 1/2 hours or until beef is tender.
• When ready to serve, bring a large pan of salted water to the boil. Add fettuccine and cook according to packet instructions. Drain and return to pan with butter and parsley. Toss until butter has melted. Divide between serving plates and spoon over sauce.

FETTUCCINE WITH QUICK RAGU

Steps:

• Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
• Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with Parmesan. Reserve the remaining ragu for another use.
• Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g

BEEF RAGOUT

Steps:

• Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
• Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
• When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.

BEEF RAGU WITH PASTA

Steps:

• Preheat oven to 325 degrees. Season beef all over with salt and pepper. Heat 3 tablespoons oil in a large Dutch oven over high heat. Add beef, and brown on all sides. Transfer beef to a rimmed baking sheet. Reduce heat to medium.
• Add remaining tablespoon oil to pot. Add onions, and cook, stirring occasionally with a wooden spoon, until edges are browned, 5 to 7 minutes. Add garlic, mushrooms, oregano, and 1 teaspoon salt. Cook, stirring, 3 minutes. Add tomatoes, and crush with spoon. Stir in wine and red-pepper flakes. Return beef to pot, and spoon tomato mixture over top. Cover, and place in oven. Braise until beef is fork-tender, about 4 hours.
• Bring a large pot of water to a boil; add 1 tablespoon salt. Add pasta; cook until al dente. Drain, and return to pot.
• Remove pot from oven. Using a slotted spoon, transfer beef to a plate. Toss pasta with the sauce; transfer to bowls. Top with pieces of beef, dividing evenly, and garnish with Parmesan.